Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 31 May 2011
Violation: 381.66(b), 417.2(c)(4), 417.3(b)(1), 417.3(b)(2), 417.3(b)(3), 417.5(c)
Citation: On 5/27/2011, the establishment lost all electric power at approximately 1250 hours. On 5/31/2011, Dr. and I reviewed establishment records dated 5/27/2011 and 5/28/2011. At 1250 hours on 5/27/2011, the establishment's chiller contained carcasses slaughtered between 1145 and 1220 hours (average carcass weight was approximately [redacted] pounds). The establishment emptied the chiller between 1745 and 2020 hours, condemned the carcasses emptied at 1745 hours, retained carcasses emptied between 1753 and 2020 hours, and took product temperatures (which ranged between 34 and 48 degrees). The establishment's CCP [redacted] requirements described in 9 CFR 318.66(b)(2). Since the carcasses were between and [redacted] Lbs , they must be [redacted] degrees or below within 6 hours of slaughter (which was no later than 1745 to 1820 hours). The establishment's records indicate these carcasses did not meet the critical limits of CCP 3B and did not meet the requirements of 9 CFR 381.66(b)(2). The establishment shipped this product on 5/28/2011 without performing a pre-shipment review. The establishment [redacted] according to their HACCP plan and therefore did not meet the regulatory requirements of 9 CFR 417.2(c)(4). The establishment did not meet the regulatory requirements for chilling as described in 9 CFR 381.66(b)(2). The establishment shipped product without conducting a pre-shipment review as required by 9 CFR 417.5(c). The establishment ultimately failed to take corrective actions in response to the unforeseen deviation (power outage) and therefore failed to meet the requirements of 417.3(b)(1-3)., Director of Quality Assurance, was verbally notified of these noncompliances on 5/31/2011.
381.66(b)(2) Major portions of poultry carcasses, as defined in § 381.170(b)(22), and poultry carcasses shall be chilled to 40 °F. or lower within the following specified times:
417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;
417.3(b)(1) Segregate and hold the affected product, at least until the requirements of paragraphs (b)(2) and (b)(3) of this section are met;
417.3(b)(2) Perform a review to determine the acceptability of the affected product for distribution
417.3(b)(3) Take action, when necessary, with respect to the affected product to ensure that no product that is injurious to health or otherwise adulterated, as a result of the deviation, enters commerce;
417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with § 417.7 of this part, or the responsible establishment official.